Preheat oven to 350º F degrees

Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.

Peel, core and dice apples into small pieces. I like to use my apple slicer.

Peel, core and dice apples into small pieces. I like to use my apple slicer. (photo 1) In a small pan add butter, apples, brown sugar, cinnamon, and vanilla. Cook over medium heat until butter and sugar is melted. Stir the diced apples to fully coat the apples in the butter sauce. Allow the butter sauce to come to a slight boil for a few minutes. When the apples will become soft, remove from heat. (photo 2)

In a large bowl cream the butter, brown sugar, and granulated sugar.

Add eggs and pure vanilla extract and beat with your mixer until ingredients are fully combined.

Add the cinnamon, nutmeg, salt, baking powder, xanthan gum (leave out if your flour blend already has it) and gluten-free flour and mix until ingredients are fully combined. The blondie batter will be sticky.

Pour the blondie batter into the parchment lined pan.

Pour the apple filling on top of the blondie batter and spread to cover evenly.

Bake for 35-45 minutes. Please watch your blondies because all ovens are different. The sides on the blondies will start to pull away from the sides and they will be golden brown. You can also check by inserting a toothpick into the center comes out clean.

Allow the blondies to cool for one hour before adding the glaze. If the blondies are too hot the glaze will just melt.

In a small bowl combine the ingredients for the vanilla maple glaze. Whisk until the glaze forms and is smooth.

Drizzle glaze on top of warm apple pie blondies.

Remove the blondies from the pan by carefully lifting them up with the parchment paper. Cut by rows. It will make 9 large slices. Enjoy!

Store in an air-tight container and refrigerate. I actually like them best cold.